Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

This dark, rare fruit lasts a very long time.

Slovakian winters call for a honey-and-bacon hot brandy cocktail.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

Melaka's Kristang community makes a dish so spicy, it's known as “devil's curry.”

This old American style is being resurrected by Indiana brewers.

Chocolate-covered mystery meat and dancing cans abound.

At a subterranean Edinburgh bar, drinkers can assemble their cocktails via kitschy claw machine.

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.

The city loves hot sausage slathered with cold cream cheese.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

In this Hindu ritual, families feed crows who represent deceased relatives.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

Floridians baked this tangy treat before key lime took over the state's pie scene.

The perfect marriage of coffee and tea.

This is one seriously polarizing pie.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

A unique take on Szechuan dumplings is now a Montreal specialty.

Icelanders make a very, very good dog.

When life gives you lemons, this tropical fruit makes 'em taste like lemonade.

Can you finish Bolivia's enormous starch-and-protein explosion?

Maui's sherbet-ice cream hybrid is a light, fruity, creamy delight.

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.